"Fleming's" Scalloped Potatoes

Ingredients:
1-1/2 C. heavy cream
1 C. half-and-half
2 t. salt
2 t. black pepper, finely ground
1 small jalapeño
3 oz. green onions
3 C. cheddar cheese, grated
4 lbs. russet potatoes

Directions:
*Heat cream and half-and-half in large sauce pot on medium high heat to simmer. Add salt and black pepper.
*Finely dice the jalapeño. Dice green onions into 1/2-inch dice. Place jalapeños and leeks in a large mixing bowl. When cream is hot, remove from heat, add cheddar cheese and blend in thoroughly.
*Peel potatoes and slice into 1/4-inch-thick circles on a mandoline slicer, by hand or with the slicing blade of a food processor. Combine potatoes and cream mixture in mixing bowl with green onions and jalapeño and mix well. Note: OR buy the presliced breakfast potatoes and use 2 bags
*Spray sides and bottom of a 9 x 12-inch baking pan with nonstick cooking spray. Place potato mixture in pan and evenly distribute the potatoes.
*Cover with plastic wrap and then with aluminum foil. Bake in 350°F. oven for 35 to 45 minutes. Remove wrap and foil and bake an additional 10 to 15 minutes to brown top.
Serves: 6-8
Submitted by Missy Crabb